Yorkshire Pudding

Arguably the most famous of the British puddings, Yorkshire pudding always makes an impressive side to serve along a perfectly cooked roast beef. But what happens if you don't have a pan of hot beef drippings to make your Yorkshire pudding in? Don't fret! You can make Yorkshire pudding in a variety of fats, taking this special occasion pudding to a fantastic side (or meal) you can make any night of the week.

Note: Beef fat drippings from a roast would be the traditional fat of choice for Yorkshire puddings, though any fat will do.

Ingredients

Procedures

1

Adjust oven rack to middle position and preheat to 450°F. Whisk together flour and salt, and in a second bowl, whisk together eggs and milk. Slowly whisk flour mixture into egg mixture until you have a smooth batter with no lumps.

2

Divide fat between the muffin cups, or pour into a large roasting pan. Place the pan in the oven and heat until oil begins to smoke, about 10 minutes. Divide the batter between the muffin tins, filling them up about 1/3 of the way. (Reserve any extra batter for a second batch. If using a roasting pan, pour all batter in at once). Cook until batter is puffed and golden, 10 to 12 minutes. Remove from oven and serve immediately.

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About the Author

After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

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